Josephine Perry, restaurateur and daughter of esteemed chef and businessman Neil Perry will speak at next week’s Restaurant Leaders Summit, comparing how her approach to business differs to that of operators from generations gone by.

Perry cut her teeth at some of her father’s most respected venues, including Rockpool Bar & Grill and Spice Temple. In August 2015, at the age of 21, she opened the doors to her own restaurant, Missy French – a 114 person French inspired diner in Sydney’s Potts Point.

On 26 September, Perry will attend Hospitality magazine’s inaugural Restaurant Leaders Summit, delivering the penultimate presentation on the day. She’ll discuss how millennials are running restaurants and how their approach to business management differs to that of her father’s generation, for example.

She is part of a line-up of speakers representing the best of the hospitality industry. Leading chefs, restaurateurs and CEOs will take the stage, discussing a range of topics relating to business best practice. For example, Thomas Pash, CEO of the Urban Purveyor Group, which is in a period of aggressive expansion, will sit on a panel titled The Rise of Fast Casual, alongside Chur Burger’s Warren Turnbull and David Stossel, group food and beverage manager at Solotel.


Pash will also gaze into the crystal ball, rounding out the day with a discussion on The Future of Your Hospitality Business. Here, he’ll be accompanied by John Fink, creative director at The Fink Group, which operates venues including OTTO Sydney and Brisbane, Bennelong and Quay; Lisa van Haandel, well respected restaurateur who currently owns The Beach Hotel in Byron Bay and Longrain Melbourne, and Danielle Gjestland, owner of Wasabi in Noosa and former Appetite for Excellence Young Restaurateur of the Year.

Matt Stone, head chef at Oakridge Winery and – as of last week – delicious. magazine’s Outstanding Chef of the Year, will talk about the essential skills that tomorrow’s chefs will need to survive in what we all know is a competitive and taxing industry. Joining him on the panel will be Monty Koludrovic from Icebergs Dining Room and Bar and The Dolphin, Bird Cow Fish’s Alex Herbert, Mitch Edwards from Australian Pork and Nelly Robinson from nel. restaurant.

Held at Doltone House, Jones Bay Wharf, the Restaurant Leaders Summit represents an invaluable opportunity for chefs, restaurateurs and other hospitality professionals to not only get a heads-up on the state of the industry (attendees will be the first to hear the preliminary findings of Intermedia’s Eating Out report), it’ll also deliver realistic and actionable advice on how you can drive the efficiency and profitability of your business.

Nick Whitehouse, executive chef at Rawsons Restaurant at The Epping Club and fellow Restaurant Leaders Summit speaker, said the event allows the industry to prepare for the future as a cohensive entity.

“We believe progress only comes from learning from one another," he said. The Summit’s calibre of speakers is phenomenal, so we’re really looking forward to tackling the meaty issues facing our industry and gaining valuable insights to ways we can move forward.”

For ticket purchases and additional information on the event’s program, click here.

Hospitality’s Restaurant Leaders Summit is sponsored by PorkStar OpenTable, Moffat, Deliveroo, Impos, JL Lennard and Intrust Super. For sponsorship enquiries, contact Dan Shipley at or on (02) 8586 6163.


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